Join us and author Tony Aspler. Arrive at 6:30pm for a Welcome Toast, followed by five
delightful courses paired with the finest wines, including selections from the Prince
of Wales’ premium Bordeaux collection.
EXECUTIVE CHEF • ANDREW DYMOND
SOMMELIER • FRED GAMULA
Amuse Bouche
Roasted Beau Soleil Oyster
Heirloom Tomato Water & Green Chile “Escabèche”
Course One
Hand Rolled & Cave Aged Artisan Goat’s Cheese
Organic Beetroot Soufflé & Cardamom Syrup
Niagara Riesling
Course Two
Mullard Duck of Quebec
Lightly Smoked & Dry Cured Prosciutto with Rillettes
Hand Snipped Peppercress & Brioche Pain Perdu
Courses Two and Four to be tasted & enjoyed with the selections from our
Bordeaux Collection. Tony Aspler will lead you through a tasting before and during
these courses.
Chateau Tour de Pez 2003 St. Estephe
Chateau D’ Armailhac 2003 Pauillac
Chateau Labegorce Zede 2003 Margaux
Domaine de Chevalier 2003 Pessac Leognan
Chateau Petit Village 2003 Pomerol
Chateau Canon La Gaffaliere 2003 St. Emilion
Course Three
Sorbet of Meyer Lemon
Course Four
Slow Roasted Saddle of Ontario Lamb
Cippolini & Leak Puree, Rosemary Roasted Crêpes & Sauce Bordelaise
Course Five
Northern Spy Apple Tart Tatin
Hand Churned Anise & Vanilla Ice Cream
Chateau des Charmes Late Harvest Riesling
$195.00 per person including Wine Pairing
Price subject to taxes and gratuities. Menu available March 27, 2010 only.
Advance reservations required. Contact Corey Stirrett at 1-888-669-5566 ext 6518
or email c.stirrett@vintage-hotels.com
